GB2434006A

GB2434006A - Processing nutritional data

Info

Publication number: GB2434006A
Application number: GB0600257A
Authority: GB
Inventors: Barbara Wilson
Original assignee: Tesco Stores Ltd
Current assignee: Tesco Stores Ltd
Priority date: 2006-01-06
Filing date: 2006-01-06
Publication date: 2007-07-11
Also published as: WO2007077253A1; WO2007077253A8; GB0600257D0

Abstract

Nutritional item data is stored related to various foodstuffs. The nutritional item data includes count values assigned to each foodstuff depending on an amount of the foodstuff. Nutritional selection data is also received indicating food for ingestion by a user and nutritional record data is then generated based on the nutritional item and selection data, the record data including a cumulative count value for food to be ingested. A count value is assigned to the amount of foodstuff depending on the energy content in the foodstuff, the count value further depending on at least one of: type of carbohydrate, type of fat type of protein, salt content, sugar content, alcohol content, and food origin, particularly whether it is of plant or animal origin.

Description

I

Method and Apparatus for Processing Nutritional Data

Field of the Invention

The present invention relates to a method and apparatus for processing nutritional data, which is data relating to a physical entity, typically the composition of a foodstuff.

Background of the Invention

Provision of an apparatus for processing nutritional data can be used for facilitating non-therapeutic control of body weight. Facilitating non-therapeutic control of body weight may be important for users wishing to lose weight, for example for cosmetic, health or other reasons.

A known system for facilitating non-therapeutic control of body weight is disclosed in WO 03/0673 73 (Weight Watchers), which discloses a system providing a database for storing data relating to a plurality of different types of food, and PointsTM values associated therewith. The system provides weight control software with which a user can enter a journal of food for ingestion in a day, and the points values for the food for ingestion are calculated by the system. The system may calculate a target number of points values for ingestion during the day, to effect loss or control of body weight of the user.

The points values are calculated according to the methods described in US 6,436,036. The points are calculated on the basis of the amount of Calories, the amount of saturated fat, and may also be calculated on the basis of the amount of fibre in a serving of food.

Further, a different system operating under the name UnislimiM facilitates non-therapeutic control of body weight by categorising foods according to the amount of fat and fibre contained in a serving of food, and calculates a divisor value for each of these categories. The divisor value is then used to calculate a "unit" value based on dividing the amount of Calories by the divisor value. The user is then given a target amount of unit values for consumption in a given time period.

However, these systems were developed when it was believed that fat was the main contributor to weight gain. Accordingly, these prior art systems do not take into account the number of different theories on weight gain or loss.

The prior art systems do not provide a way of using teachings from other theories of weight gain or loss to calculate the target amount of food for ingestion by a user wishing to control their weight for cosmetic or other reasons by using the prior-art systems.

It is an object of the present invention to provide a method and apparatus which addresses these disadvantages.

Summary of the Invention

In accordance with a first aspect of the present invention, there is provided a method of processing nutritional data, said method comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.

Thus, the invention in this aspect provides a method whereby a nutritional record data including cumulative count value is calculated based on at least one of: type of carbohydrate content; type of fat content; type of protein content. This provides a way of assigning a count value based on the content of the food, and the effect on control of body weight associated with that content, the effect on the health of the user and the amount of that content. The present invention may also provide a way of simplifying the process of selecting nutritionally well-balanced meals, by reducing values relating to the amount of a number of different components of food to a single value, which can be used as a simple but effectively understandable suitability indicator for the food selected for ingestion by a user. Thus, a recommended intake of a user is defined, which may be used to effect non-therapeutic control of body weight, for example. For example, consumption of fat is generally linked to an increase in body weight, but consumption of saturated fat is generally linked to an increase in cholesterol levels, whereas consumption of unsaturated fat is not generally linked to an increase in cholesterol levels. Furthermore, consumption of certain types of carbohydrate is generally linked to increase in body weight, but the effect on the increase in body weight is different for different types of carbohydrate since different types of carbohydrate have different glycaemic indices (a measure of how quickly a foodstuff is converted to glucose in the body once ingested).

The term "foodstuff' used herein is intended to cover any substance (solid or liquid) which may be ingested by a human.

The type of carbohydrate may comprise at least one of the following types which can be digested by the human body: sugar; complex carbohydrates; wholegrain complex carbohydrate; refined complex carbohydrate.

This allows the type of carbohydrate to be taken into account when assigning the count value. Different types of carbohydrate are broken down by the body (into glucose) at different rates. This has an effect on both: the appetite of the consumer after ingestion; and on the weight gain associated with ingestion of the different types of carbohydrate. For example, ingestion of a complex carbohydrate is associated with a larger effect on satiety than ingestion of a refined complex carbohydrate, which in turn is associated with a larger effect on satiety than sugar. Similarly, sugar is connected with a larger increase in body weight than ingestion of a comparable amount of a refined complex carbohydrate, which in turn is connected with a larger increase in body weight than ingestion of a comparable amount of wholegrain complex carbohydrate.

Both of these effects are due to the fact that the value of the glycaemic index of sugar is higher than that of a refined complex carbohydrate, which is in turn higher than that of a wholegrain complex carbohydrate. Therefore the count value assigned to these foodstuffs can be arranged to reflect this. Also, ingestion of a large amount of sugar may be linked to health problems.

The type of fat may comprise at least one of: saturated fat; unsaturated fat; monounsaturated fat; polyunsaturated fat; trans fat.

In this way the count value may be assigned based on these different types of fat, so that the health considerations relating to the different types of fat can be taken into account to dissuade the user from ingesting saturated fat and trans fat, and to encourage the user to replace these with monounsaturated fat and polyunsaturated fat. Therefore, the user is effectively dissuaded from ingesting foods which may cause or pre-dispose a user to health problems.

A count value may be assigned on the basis of the type of fat if a foodstuff contains at least approximately 30% fat by weight, contains at least approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and contains less than approximately 25% by weight of the total amount of fat of saturated fatty acids.

Thus, a count value can be assigned to fatty foods comprising a large amount of "bad fat", to dissuade a user from ingesting such a fat.

A count value may be assigned on the basis of the type of fat if a foodstuff contains at least approximately 30% fat by weight, contains less than approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and contains at least approximately 25% by weight of the total amount of fat of saturated fatty acids.

Thus, a count value can be assigned to fatty foods having an amount "good fat", which is not linked to health problems in the same way as foods having an amount of "bad fat".

In accordance with a second aspect of the present invention there is provided a method of processing nutritional data, said method comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: salt content; sugar content; alcohol content.

Thus, the method of the second aspect provides a way of generating nutritional record data which takes into account the salt content; sugar content; alcohol content of the foodstuff to which the nutritional selection data relates.

Consumption of a high amount of sugar and/or alcohol is linked to an increase in body weight. Further, consumption of salt may be linked to an increase in body weight (since it is linked to increased water retention). Therefore, it is useful to base the recommended intake for consumption by the user on these criteria. Further, ingestion of a large amount of salt may be linked to health problems such as high blood pressure.

The count value may be assigned on the basis of the amount of sugar present in said foodstuff, if said amount of sugar is above a threshold value, and wherein said threshold value is approximately at least 8% by weight.

Thus, a count value for a food containing a relatively large amount of sugar can be arranged to reflect this.

The count value may be assigned on the basis of a threshold amount of salt, wherein said threshold amount is approximately at least 0.9% by weight.

Thus, a count value can be assigned to foods having a relatively high proportion of sodium from salt. Ingestion of a relatively large amount of sodium is linked to water retention, which causes gain of body weight.

In accordance with a third aspect of the present invention there is provided a method of processing nutritional data, said method comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on the food origin of the foodstuff.

Thus, the method in the third aspect provides for a count value based on the food origin of the foodstuff. The food origin can be linked to the effect of the foodstuff on weight gain.

The food origin may be selected from at least one of the following: plant origin, animal origin.

If the food origin is plant origin, said count value may depend on whether said foodstuff contains fruit, or vegetables.

Fruit and vegetables are not generally linked to causing gain of body weight.

If the food origin is animal origin, said count value may depend on whether said foodstuff contains fish, eggs, meat, poultry or dairy.

Ingestion of excessive amounts of food of animal origin may be linked to weight gain, and may be generally higher in saturated fat and higher in calories than foods of plant origin; therefore it may be useful to use this indication in calculating the count value.

The method may further comprise the steps of: determining a recommended cumulative count value for ingestion by said user in a given time period to effect control of body weight; monitoring said cumulative count value from said nutritional record data based on food for ingestion by said user; and generating an indication that said recommended cumulative count value for said given time period has been reached or exceeded.

Thus, a recommended cumulative count value for ingestion in a given time period can be determined, and the actual intake of a user can be monitored, and an indication can be generated when the cumulative count value from the nutritional record data has reached or exceeded the recommended cumulative count value. The indication may be generated before, after or at the end of the given time period. Thus, a user can monitor their intake. Further, they can reduce or cease their consumption of food when the recommended cumulative count value has been reached.

The method may further comprise the steps of: specifying category information for each of said plurality of foodstuffs, said food category information relating to at least one category for classifying each of said plurality of foodstuffs, wherein said category is selected from a plurality of categories; and wherein a count value is assigned to each of said plurality of foodstuffs according to the or each category for each of said foodstuffs.

This means that foods can be further classified into categories such as "dairy", "meat", "fruit", "vegetables" etc. Therefore a food in a category indicating that it is high in fibre (such as "vegetables") can be given a relatively low count value to encourage the user to ingest the food, since replacing a food high in saturated fat with one high in fibre, with little or no saturated fat, for example, is linked to a reduction in body weight.

A divisor may be associated with each of said plurality of categories, and wherein said count value is assigned to each of said plurality of foodstuffs further on the basis of at least one divisor associated with the or each category to which said predetermined foodstuff belongs.

This means that the count value can be calculated from the divisor.

The method may further comprise the steps of: calculating a count value for each of said plurality of foodstuffs by dividing the energy content of a predetermined amount of each of said foodstuff by a weighting factor, said weighting factor being derived from an average value of said at least one divisor, where said foodstuff is associated with more than one category, or from said divisor where said foodstuff is associated with only one category; and assigning a count value for each of said plurality of foodstuffs.

This means that a count value for a food which falls into two categories can be assigned accordingly. For example, a food which has a relatively large amount of saturated fat, and is classified as a "bad fat", and which is also high in salt, would be assigned a divisor, which is the average of the divisors for each food category. The method also provides a simple way of calculating a single count value for a foodstuff, which takes a number of different nutritional values representing the foodstuff.

The divisor for each of said plurality of categories may be a numerical value between 2 and 10.

This allows the divisor to be used in mathematical calculations of the count value, and further the divisors have low values which are easy to manipulate.

The range of said divisors for the plurality of categories is at least 5.

Again, this means that the values of the divisors are easy to manipulate.

A category for a foodstuff having at least approximately 30% fat by weight, which contains at least approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and less than approximately 25% by weight of the total amount of fat of saturated fatty acids may have a divisor of greater than 3 associated therewith.

This means that a relatively low divisor value is associated with the "bad fat" category. Therefore, the count value for a foodstuff in this category would be higher than the count value for a foodstuff having the same calorific value, but which is in a category having a higher divisor.

A category for a foodstuff having at least approximately 30% fat by weight, which contains less than approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and at least approximately 25% by weight of the total amount of fat of saturated fatty acids may have a divisor of 3 associated therewith.

This means that a relatively low divisor value, but one which is higher than for the "bad fat" category is associated with the "good fat" category.

Therefore, the count value for a foodstuff in this category would be lower than the count value for a foodstuff in the "bad fat" category having the same calorific value.

In accordance with a fourth aspect of the present invention there is provided apparatus for processing nutritional data, comprising: storing means for storing nutritional item data representative of a plurality of foodstuffs, said nutritional item data including data representing count values for each of said plurality of foodstuffs; an input/output unit for receiving nutritional selection data indicative of food for ingestion by said user; a processor for: generating nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective amount of each of said plurality of foodstuffs depending on the energy content in said given amount of said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate; type of fat; type of protein.

Thus, the invention in this aspect provides apparatus which generates nutritional record data which includes a recommended count value, which is calculated based on at least one of the amount of: type of carbohydrate; type of fat; type of protein. Such an apparatus may be arranged for use in non-therapeutic control of body weight. This provides a way of assigning a count value based on the content of the food, and the effect on control of body weight associated with that content, and the amount of that content. Thus, a recommended intake of a user is defined. For example, consumption of fat is generally linked to increase in body weight, but the effect on the health of the user is different for different types of fat. Furthermore, consumption of certain types of carbohydrate is generally linked to increase in body weight, but the effect on the increase in body weight is different for different types of carbohydrate due to variations in their glycaemic indices. Further, consumption of sodium, in the form of salt and/or alcohol may be linked to an increase in body weight (from fluid retention). Further, ingestion of a large quantity of alcohol can have a negative effect on health. Therefore, it is useful to base the recommended intake for consumption by the user on these criteria.

The processor may be further adapted for: determining a recommended cumulative count value for ingestion by said user to effect control of body weight; and monitoring said cumulative count value from said nutritional record data of said food for ingestion by said user; and generating an indication that said recommended cumulative count value has been reached or exceeded.

Thus, the actual intake of a user can be monitored by the apparatus, and an indication can be generated when the cumulative count value intake has reached or exceeded the recommended cumulative count value. Thus, a user can monitor their intake. Further, they can reduce or cease their consumption of food when the recommended cumulative count value has been reached.

The storing means may be further adapted for: storing category information for each of said plurality of foodstuffs, said category information relating to at least one category for classifying each of said plurality of foodstuffs, wherein said category is selected from a plurality of food categories; and wherein said system is further adapted for storing a count value to each of said plurality of foodstuffs according to the or each category for each of said foodstuffs.

This means that foods can be further classified into categories such as "dairy", "meat", "fruit", "vegetables" etc. Therefore a food in a category indicating that it is high in fibre (such as "vegetables") can be given a relatively low count value to encourage the user to ingest the food, since replacing a food high in saturated fat with one high in fibre, with little or no saturated fat, for example, may be linked to a reduction in body weight, and may lead to a better health status.

In accordance with a fifth aspect of the present invention there is provided method of processing nutritional data comprising the steps of: receiving nutritional item data including data representing count values for each of said plurality of foodstuffs, each said count value relating to said respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by a user; receiving nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value for ingestion based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.

Thus, the invention in this aspect provides a method for receiving nutritional record data, which could be used to facilitate non-therapeutic control of body weight. The data could originate from a remote server, for example.

In accordance with a sixth aspect of the present invention there is provided apparatus for processing nutritional data comprising: an input/output unit adapted for: receiving nutritional item data including data representing count values for each of said plurality of foodstuffs, each said count value relating to said respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by a user; receiving nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value for ingestion based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.

Thus, the invention in this aspect provides a system for receiving nutritional record data, which could be used to facilitate non-therapeutic control of body weight. The data could originate from a remote server, for example.

Further features and advantages of the invention will become apparent from the following description of preferred embodiments of the invention, given by way of example only, which is made with reference to the accompanying drawings.

Brief Description of the Drawings

Figure 1 shows a schematic diagram of an apparatus for weight control according to embodiments of the present invention; Figures 2a and 2b are flow charts for categorising foodstuffs; Figure 3 is a flow chart for calculating a count value for a foodstuff, Figure 4 is a table showing examples of food categories and associated divisor values; Figure 5 is a flow chart showing the interaction between a user and the system according to embodiments of the present invention; Figure 6 shows a screen shot of an example of a graphic for use with the system of Figure 1; Figure 7 shows a screen shot of an example of a graphic for use with the system of Figure 1; Figure 8 shows a further screen shot of an example of a graphic for use with the system of Figure 1.

Detailed Description of the Invention

Figure 1 shows a schematic diagram of an apparatus according to an embodiment of the present invention. The apparatus comprises a server 10 in communication a user terminal 12 via a network 14, such as the Internet, LAN, wireless telecommunications network, or other wired or wireless network. The server 10 comprises a main processor 16, in communication with a main storage unit 18, and an 110 unit 20 in communication with the main processor 16.

The user terminal comprises a user interface 22, a processor 24, an I/O unit 26, in communication with the processor 24, and a local storage unit 28 in conimunication with the processor 24. Data stored in the local storage unit 28 is used by the processor 24, and transmitted to the user interface 22. Similarly, data input into the user interface 22 is transmitted via the I/O unit 26 to the processor for processing, and data is stored in the local storage system 28 if necessary. The user terminal 12 may be provided as a fixed, portable or hand-held electronics device, for example a mobile terminal for use in a mobile telecommunications network, or a personal digital assistant (PDA), for example.

The operation of the system will be described in more detail with reference to the flow charts of Figures 2 to 4.

The main storage unit 18 is configured to store a library of category information with a number of different foodstuffs. Figures 2a and 2b are flow charts showing how category information is assigned to different foodstuffs, by the processor, for example. As shown in Figure 2a data relating to foodstuffs is stored at step Si. The fat content of the foodstuff is then determined at step S2.

If the total fat content of the foodstuff is at least approximately 35% by weight then step S3 determines whether the total fat contains at least approximately 45% unsaturated fatty acids, and less than approximately 25% saturated fatty acids by weight. If this is the case, data relating to the "good fat" category for that foodstuff is then stored in the storage unit 18. This indication may comprise a divisor value, associated with the category "good fat".

Then, at step S5 it is determined whether the total fat contains less than approximately 45% unsaturated fatty acids, and more than approximately 25% saturated fatty acids by weight. If this is the case, data relating to the "bad fat" category for that foodstuff is then stored in the storage unit. This indication may comprise a divisor value, associated with the category "bad fat". The remainder of the fat making up the total fat may comprise trans fat

and cholesterol. Most foods having at least 35% fat by weight will fall into one of the two categories mentioned above. However, the threshold values for the fat categories could be adapted, or new categories could be added to take into account different proportions of unsaturated fatty acids and saturated fatty acids.

Furthermore, the amount of polyunsaturated fatty acids, and monounsaturated fatty acids could be used as a basis for the classification. Further, the threshold values for a category could take into account undesirable amounts of trans fat and/or cholesterol instead of or in addition to the threshold values for saturated and unsaturated fatty acids. For example, foods containing more than approximately 2% by weight of trans fatty acids could be classified as undesirable fats, and data relating to appropriate divisor values could be stored relating to these foodstuffs.

Then, in step Sb it is determined whether the foodstuff contains more than approximately 10% by weight of sugar.

If it is determined that the foodstuff contains more than approximately 10% by weight of sugar, data relating to the "sugar" category is stored in the storage unit, and a divisor value, associated with the category "sugar" may be stored. Although in this example total sugar has been taken into account, it would be possible to categorise the food according to the amount of a particular sugar (including any monosaccharide (glucose, fructose, galactose) or disaccharide (sucrose, maltose, lactose)). Alternatively, it may only include a selection of these, such as sucrose, or glucose, or the total amount of sucrose and glucose.

Also, the sensitivity of the category could be set, for example a food could be put in the "sugar" category if it contains more than approximately 10% 8%, or 5%, or 2% by weight of total sugar or of a particular type of sugar, or combination of sugars.

Categorising the food in this way if it contains more than the threshold amount of sugar is useful, since ingestion of a large amount sugar is connected with gain of body weight.

In step SI 2 whether the foodstuff contains more than approximately 1% of salt (sodium chloride) by weight is determined. If the foodstuff contains more than this threshold data relating to the "salt" category is stored in relation to this foodstuff, which may include a divisor value associated with the "salt" category. Categorising the food in this way is useful since ingestion of a large amount of salt is connected with increased fluid retention, which tends to increase body weight. As with the other categories, the threshold value of 1% by weight of salt is an example. Furthermore, the threshold for the category can be defined in terms of the amount of sodium ions present by weight in the foodstuff. The threshold of 1% by weight of salt is equivalent to 0.4% by weight of sodium ions. Further, other categories relating to the amount of salt can be defined. For example, a "medium salt" category can be defined, having threshold values of approximately 0.11 to 0.39% by weight of sodium ions (this is equivalent to approximately 0.275 to 0.975% by weight of salt). A "low salt" category can be defined as having less than 0.11% by weight of sodium ions (less than 0.275% of salt).

Furthermore, other components of food can be used to categorise foodstuffs, such as complex carbohydrates, protein, or alcohol.

For example, foodstuffs with a certain proportion of complex carbohydrate (polysaccharide), such as more than 40%, 50%, or 60% by weight, for example will be put into a "complex carbohydrate" category. Furthermore, complex carbohydrates can be further split into "wholegrain complex carbohydrates" if the foodstuff contains the different parts of the grain (the bran, germ and the endosperm), or into "refined complex carbohydrates" if the grain has been processed to remove some or all of the bran and germ. Again, data relating to a divisor value for the respective category of carbohydrate could be stored.

The foodstuff can also be categorised on the amount of protein present in the foodstuff. For example, a food containing more than 40%, 50%, or 60%, by weight for example of protein could be put into a "high protein" category, and a divisor value assigned accordingly. This may be especially useful if the protein is of plant origin (such as soya and algae), as this food is important in the diet of

vegans, for example.

Further, foodstuffs such as alcoholic drinks (for example those drinks comprising more than 1% by volume of alcohol) can be classified, per unit of alcohol, and a divisor can be assigned accordingly.

Foodstuffs such as fruit and vegetables can be categorised in one of two ways: First, the foodstuff can be recognised as a fruit or vegetable, for example, by storing data specifying that an apple is "fruit"; the fact that the foodstuff is an apple can then be recognised, and the foodstuff categorised accordingly. In determining this is it is useful to consider the origin of the food. For example fruit and vegetables are of plant origin, and have properties associated with this.

This recognition can be performed by a human operator, or by recognition software, for example.

Alternatively, the processor 16 can determine the type of a foodstuff from a typical nutritional composition. For example, an apple could be categorised as a fruit by a signature proportion of cellulose and fructose by weight.

Further, food can be categorised in a "fish, eggs, meat and poultry" or "dairy" category if it is of animal origin, or contains animal produce.

The nutritional information on a given foodstuff can be obtained from available information on a foodstuff, for example, from the food label in the case of a processed food, or from other sources of information on the foodstuff.

Alternatively, the foodstuff can be analysed to determine the nutritional composition. The food may then be categorised according to the relative proportions of the constituent nutrients of the foodstuff.

Whilst the steps to classify food are shown and described as sequential this need not necessarily be the case, and a foodstuff may not be subject to all of the steps, or may be subject to the analysis in a different order to that described.

Once one or more categories have been assigned to a foodstuff, and data relating to a respective divisor for the or each category with which a foodstuff is associated a count value for a given amount of each food is calculated. This process is described with reference to Figure 3, which is a flow chart for calculating the count value for each foodstuff. The method comprises the steps of determining whether data relating to more than one category has been assigned to the foodstuff (i.e. whether the foodstuff belongs to more than one category) in step S20. If data relating to more than one category is stored for a given foodstuff S2 1 an average value of the divisors associated with each category is calculated. In step S22 the number of Calories in bOg of the foodstuff is divided by the average divisor calculated in step S21, or by the value of the divisor, where the foodstuff only belongs to one category. The result is divided by a factor of 15. This is to give a count value per lOOg which is typically a low number between 2 and 9, so that it may be easily manipulated and remembered by a user (such as a system administrator, or a person wishing to control body weight). By the term "Calorie" used herein the SI unit kilocalorie is meant, as is conventional in the art of nutrition.

The result of this calculation is then output as a count value per I OOg of the food in step S23. This output is then added to a database of foodstuff count values stored in the main storage unit 18.

Examples of divisors used to calculate count values per lOOg for different foodstuffs are shown in the table of Figure 4. As can be seen from this table, foods associated with hindering weight loss or having a negative impact on health, such as foods high in salt, sugar, and fats, are given low divisor numbers. On the other hand, foods which may be associated with promoting weight loss and improving health, or not causing health risks, such as vegetables, fruit and wholegrain complex carbohydrates are given high divisor values. As discussed above, when the count value per bOg is calculated the amount of Calories per I OOg are divided by the divisor (or the average value of the divisor, where data relating to more than one category is stored). This means that for a given calorific value the higher the divisor the lower the count value. For example, the count value per lOOg of vegetables with a given calorific value will be lower than that of fruit with the same calorific value, since the divisor for vegetables is higher than that for fruit. As mentioned above, once the count value for a given amount of a foodstuff has been calculated data relating to this is stored as nutritional item data in the main storage unit shown in Figure 1.

Figure 5 shows the subsequent interaction between the processor and the user terminal, via which a user communicates with the system, so that the system can be used to facilitate non-therapeutic weight control. In step S30 user input data is received from a user. This data may be a weight value for the user, or may be a desired number of Calories for ingestion. In one embodiment of the present invention the input data relates to user statistics, such as height, weight and gender. On the basis of this user data the processor calculates a recommended cumulative number of count values for ingestion by the user in a given time period. Typically this recommended cumulative count value ranges from 15 to 25 for a day (i.e. in a 24 hour period). The recommended cumulative number of count values may also include a cumulative count value for each meal, for example of 5 for each meal, or for a number of hours, for example.

This recommended number of count values can be calculated based on desired cosmetic or other non-therapeutic weight loss or weight maintenance. Further, the data may relate to any dietary requirements of the user.

The user data is transmitted over the network to the server, where the main processor stores the recommended cumulative count value in step S3 1 for the user in the main storage unit together with data identifying the user. Further, the processor can determine a recommended count value for each meal, for example the count value for a given meal could be 5. The data relating to the user may also be stored in the local storage unit of the user terminal by the local processor (this may be temporary, if the network connection to the server is not operable, for example).

As the user continues to use the system, the recommended cumulative number of count values for ingestion by the user in a given time period may be altered by the main processor. For example, if the user desires to lose weight, and data relating to the weight of the user indicates that weight is being lost, it may be necessary to decrease the recommended cumulative count value for the predetermined time period, to reflect the fact that the intake of the user should be reduced to continue weight loss. Alternatively, if the user wishes to gain weight it may be necessary to increase the recommended cumulative count value for the predetermined time period, to reflect the fact that the intake of the user should be increased to facilitate weight increase. Furthermore, once a user has reached their desired weight, it may be necessary to re- calculate the recommended cumulative count value intake for a given period to enable the user to maintain their current weight.

In step S32 nutritional selection data relating to types and amounts of food for ingestion by the user in the given period is input into the user terminal via the user interface. This data could comprise data entered by the user, representative of the meals or other snacks they plan to eat that day, or meals or other snacks they have eaten. Alternatively, the system may generate a meal pian giving food types and amounts for the user, and display this at the user interface. The meal plan may be generated by the main processor or by the local processor.

The data relating to the food for ingestion (either entered by the user or generated by the main or local processor) can be stored in the local storage unit, and an indication of the foods for which data is stored can be given at the user interface. This is discussed in more detail below with reference to Figure 5.

Nutritional item data relating to the food for ingestion is then retrieved from the main storage unit, and may be stored in the local storage unit. On the basis of the nutritional item data and the nutritional selection data record data is generated in step S33. The nutritional record data includes a cumulative count value for ingestion in the given time period, based on the data representative of the type of food for ingestion, the quantities of the food for ingestion and the count value per lOOg of the food. An output of this cumulative count value is generated in step S34. The system polls in step S35 to determine whether the recommended cumulative number of count values has been exceeded. If this number is exceeded an indication to that effect is output in step S36. This could be in the form of a message on the screen of the user interface, or a warning sound.

Other data relating to the food for ingestion can be displayed at the user interface, as will be discussed in more detail below with reference to Figures 6 and 7.

Nutritional selection data and nutritional record data relating to food for ingestion successive given time periods may be stored, so that the user can review the food for ingestion, and monitor their progress.

Figure 6 shows a screen shot of a graphic 30 displayed on a user interface 22, which allows the selection of the food 32 for ingestion by the user, under a "browse" 34 function accessible via a tab. As can be seen from the Figure the user is presented with a plurality of different food types, such as "dairy" 32a, "fruit and veg" 32b, which can be expanded into a list of specific foods, from which the food for ingestion can be selected. Each food for which data is stored in the storage unit can be highlighted for selection from this graphic. Once a food is selected a the nutritional item data for a given amount of the food (such as per 1 OOg or per unit item) is then looked up in the main or local storage unit 18, 28, and the nutritional item data for the given amount of the food is shown on an information display panel 40 on the graphic. The information display panel in this example comprises Calories, fat, "satfat", "carbs", sugar, fibre, protein, sodium, and finally the count value 40a for the given amount of the food which has been entered.

The user can then enter the quantity of the food for consumption into a data-entry box 36; this may consist of a quantity of a discrete food or a weight or volume amount; the weight or volume amount can be entered in a drop-down box 38. The nutritional value for the quantity of food entered in the data-entry box 36 or the drop-down box 38 is then calculated and displayed on the information display panel 40 on the graphic. The food so entered can then be added by clicking the "add items" selection button 41, so that the food appears in the "selected items" field 43. From the "selected items" field 43 foodstuffs can be selected to be included in the record of food for ingestion. Food from the "selected items" field 43 can be assigned to a meal by highlighting the entry, and selecting a meal using meal selection options 44, or a data entry box 45 (where a custom meal name can be entered).

Food for a meal can be selected for inclusion in the record of the food for ingestion by highlighting, and by using the "submit items" selection button 42, so that nutritional selection data for this foodstuff is generated. The nutritional record data is then updated to include the new foodstuff, and the cumulative count value for the relevant time period (such as for that day) is incremented by the count value associated with the amount and type of the new foodstuff 40a.

The foodstuffs for which the nutritional selection data is generated are displayed on a daily nutritional information screen 46, shown in Figure 7. The daily nutritional information screen 46 displays the foods for ingestion 47, and at least some of the nutritional record data, for example the nutritional information 48for each of the foods for ingestion, together with a tally of the cumulative nutritional information for that day, or other time period in a panel 49 at the bottom of the screen graphic. As subsequent foods are submitted for that day nutritional selection data is generated for them, and the nutritional record data is updated. This means that the cumulative count value (together with the other cumulative nutritional values), displayed on the daily nutritional information screen increases. In this way the user can create a log of the food for ingestion in a given time period (such as a day, for example). The system may also be configured to display cumulative nutritional information for each meal, or for a group of foodstuffs (not shown in Figure 7). The system may include functionality to allow the user to review the cumulative count value for different time periods, such as for the previous day, by operating the selection buttons 50.

Further, cumulative daily nutritional information can be viewed from the "daily nutritional info" tab 51. This tab may include information not included in the panel 49, such as the cumulative nutritional information as a percentage of the recommended daily amount, or show the cumulative count value against the recommended count value for the user. The system also includes functionality to add a meal, via the "add meal" tab 52, or to add, edit or delete items, or to copy a meal to a different day via respective links 53. In order to facilitate functionality this data relating to different time periods may be stored on the local storage unit.

Turning back to Figure 6 it can be seem that the graphic 30 provides access to a number of other functions, accessible via respective tabs. The function includes a "search" function 54, which allows the user to search for different foods, for which data is stored in the storage unit, so that these foods can be submitted for the time period. The functions also include a "custom" 55 function, which allows the user to add a custom food (for example to add a commercially-available food for which no information is present on the database). This function will be described in more detail in relation to Figure 8.

Further, the functions include a "favourites" function 56, which allows the user to copy an indication of a food from the "selected items" field 43 to a cache of favourite foods, to reduce the amount of time taken in searching for the food from the "browse" section 34. The "favourites" function can also be used to enter food made according to a personal recipe of the user. Foods from the "browse" window are highlighted in the same way as discussed above, and then

added to the "selected items" field 43.

One or more foodstuffs from the "selected items" field can be assigned a name, which is stored in the local storage unit 28. For example, a user wishing to add an own-recipe shepherd's pie, for example, can select potatoes in the browse screen, and input the amount used in the shepherd's pie. This can then be added to the "selected items" field 43. The same steps can then be performed for the other ingredients of the shepherd's pie, for example mince, and vegetables used in the recipe. In the "favourites" tab 56 the items making up the shepherd's pie which are listed under the selected items can be highlighted, and saved as a food, such as "shepherd's pie". The processor then adds the nutritional information for each of the component foodstuffs together, to create composite nutritional information for the shepherd's pie. This information can then be displayed in the same way as the nutritional information for a foodstuff in the "browse" screen. A food saved in the favourites section can subsequently be highlighted, added to the "selected items" list, and selected to be included in the tally of foods for ingestion in the same way as for the "browse" screen.

A graphic accessible through the "custom" tab 55, shown in Figure 6 and which is displayed on the user interface 22 is shown in Figure 8. As can be seen from Figure 8 a number of text-entry boxes 57, 59 are presented. The user can manually enter a name and nutritional information relating to a "custom" food product, such as a commercially-available food which is not in the database. As much information about the foodstuff as is available can be entered. Once the nutritional information is entered and submitted (by pressing a "submit item(s)" button 61) the input data is forwarded to the main processor 16, where a category for the foodstuff and a count value for the custom foodstuff is determined. Alternatively, the category and count value can be assigned by the local processor.

An indication of the foodstuff together with the entered nutritional information, category information, and count value per I OOg may be added to the main storage unit 18. When the nutritional information relating to the foodstuff is submitted the foodstuff and the nutritional information will be stored in the "favourites" section, so that the user can access the entered information before the item data relating to the foodstuff is entered onto the database (at which point it will be accessible via the "browse" screen).

The above embodiments are to be understood as illustrative examples of the invention. Further embodiments of the invention are envisaged. For example, where references to the main processor 16 or local processor 24 have been made it is possible that data is processed by the other processor or by both processors. Similarly, where references to the main storage unit 18 or local storage unit 28 have been made it is possible that data is processed by the other storage unit or by both storage units. The functionality of the system may be provided by other entities than those shown. Further, the count values per bOg may be manually entered by an administrator such as a qualified nutritionist.

It is to be understood that any feature described in relation to any one embodiment may be used alone, or in combination with other features described, and may also be used in combination with one or more features of any other of the embodiments, or any combination of any other of the embodiments.

Furthermore, equivalents and modifications not described above may also be employed without departing from the scope of the invention, which is defined in the accompanying claims.

Claims

Claims 1. A method of processing nutritional data, said method

comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.

2. A method according to claim 1, wherein said type of carbohydrate comprises at least one of the following types: sugar; complex carbohydrates; wholegrain complex carbohydrate; refined complex carbohydrate.

3. A method according to any preceding claim, wherein said type of fat comprises at least one of: saturated fat; unsaturated fat; monounsaturated fat; polyunsaturated fat; trans fat.

4. A method according to claim 3, wherein a count value is assigned on the basis of the type of fat if a foodstuff contains at least approximately 30% fat by weight, contains at least approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and contains less than approximately 25% by weight of the total amount of fat of saturated fatty acids.

5. A method according to claim 3, wherein a count value is assigned on the basis of the type of fat if a foodstuff contains at least approximately 30% fat by weight, contains less than approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and contains at least approximately 25% by weight of the total amount of fat of saturated fatty acids.

6. A method of processing nutritional data, said method comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: salt content; sugar content; alcohol content.

7. A method according to claim 6, wherein said count value is assigned on the basis of a threshold amount of salt, wherein said threshold amount is approximately at least 0.9% by weight.

8. A method according to claim 6 or 7, wherein said count value is assigned on the basis of a threshold amount of alcohol, wherein said threshold amount is approximately at least 1% by weight.

9. A method according to any preceding claim, wherein said count value is assigned on the basis of the amount of sugar present in said foodstuff, if said amount of sugar is above a threshold value, and wherein said threshold value is approximately at least 8% by weight.

10. A method of processing nutritional data, said method comprising: storing nutritional item data representative of a plurality of foodstuffs, said item data indicating data representing count values for each of said plurality of foodstuffs, each said count value relating to a respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by said user; generating nutritional record data based on said nutritional selection data and said nutritional selection data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on the food origin of the foodstuff.

11. A method according to claim 10, wherein said food origin is selected from at least one of the following: plant origin, animal origin.

12. A method according to claim 11, wherein when said food origin is plant origin, said count value depends on whether said foodstuff contains fruit, or vegetables.

13. A method according to claim 11, wherein when said food origin is animal origin, said count value depends on whether said foodstuff contains fish, eggs, meat, poultry or dairy.

14. A method according to any preceding claim, wherein said method further comprises the steps of: determining a recommended cumulative count value for ingestion by said user in a given time period to effect control of body weight; monitoring said cumulative count value from said nutritional record data based on food for ingestion by said user; and generating an indication that said recommended cumulative count value for said given time period has been reached or exceeded.

15. A method according to any preceding claim, wherein said method further comprises the steps of: specifying category information for each of said plurality of foodstuffs, said food category information relating to at least one category for classifying each of said plurality of foodstuffs, wherein said category is selected from a plurality of categories; and wherein a count value is assigned to each of said plurality of foodstuffs according to the or each category for each of said foodstuffs.

16. A method according to claim 15, wherein a divisor is associated with each of said plurality of categories, and wherein said count value is assigned to each of said plurality of foodstuffs further on the basis of at least one divisor associated with the or each category to which said predetermined foodstuff belongs.

17. A method according to claim 16, wherein said method further comprises the steps of: calculating a count value for each of said plurality of foodstuffs by dividing the energy content of a predetermined amount of each of said foodstuff by a weighting factor, said weighting factor being derived from an average value of said at least one divisor, where said foodstuff is associated with more than one category, or from said divisor where said foodstuff is associated with only one category; and assigning a count value for each of said plurality of foodstuffs.

18. A method according to claim 16 or 17, wherein said divisor for each of said plurality of categories is a numerical value between 2 and 10.

19. A method according to any of claims 16 to 18, wherein the range of said divisors for the plurality of categories is at least 5.

20. A method according to any of claims 16 to 19 when dependent on claim 4, wherein a category for a foodstuff having at least approximately 30% fat by weight, which contains at least approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and less than approximately 25% by weight of the total amount of fat of saturated fatty acids has a divisor of greater than 3 associated therewith.

21. A method according to any of claims 16 to 19 when dependent on claim 5, wherein a category for a foodstuff having at least approximately 30% fat by weight, which contains less than approximately 45% by weight of the total amount of fat of unsaturated fatty acids, and at least approximately 25% by weight of the total amount of fat of saturated fatty acids has a divisor of 3 associated therewith.

22. Apparatus for processing nutritional data, comprising: storing means for storing nutritional item data representative of a plurality of foodstuffs, said nutritional item data including data representing count values for each of said plurality of foodstuffs; an input/output unit for receiving nutritional selection data indicative of food for ingestion by said user; a processor for: generating nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value based on food selected for ingestion by said user; wherein said count value is assigned to said respective amount of each of said plurality of foodstuffs depending on the energy content in said given amount of said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate; type of fat; type of protein.

23. Apparatus according to claim 22, wherein said processor is further adapted for: determining a recommended cumulative count value for ingestion by said user to effect control of body weight; and monitoring said cumulative count value from said nutritional record data of said food for ingestion by said user; and generating an indication that said recommended cumulative count value has been reached or exceeded.

24. Apparatus according to claim 22 or 23, wherein said storing means is further adapted for: storing category information for each of said plurality of foodstuffs, said category information relating to at least one category for classifying each of said plurality of foodstuffs, wherein said category is selected from a plurality of food categories; and wherein said system is further adapted for storing a count value to each of said plurality of foodstuffs according to the or each category for each of said foodstuffs.

25. A method of processing nutritional data, comprising the steps of: receiving nutritional item data including data representing count values for each of said plurality of foodstuffs, each said count value relating to said respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by a user; receiving nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value for ingestion based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.

26. Apparatus for processing nutritional selection data to generate nutritional record data comprising: an input/output unit adapted for: receiving nutritional item data including data representing count values for each of said plurality of foodstuffs, each said count value relating to said respective given amount of each of said plurality of foodstuffs; receiving nutritional selection data indicative of food for ingestion by a user; receiving nutritional record data based on said nutritional selection data and said nutritional item data, said nutritional record data including a cumulative count value for ingestion based on food selected for ingestion by said user; wherein said count value is assigned to said respective given amount of each of said plurality of foodstuffs depending on the energy content of said given amount of each said foodstuff, and wherein the count value further depends on at least one of the following: type of carbohydrate content; type of fat content; type of protein content.